so, yesterday i decided i wanted to make some quesadillas…
i love my quesadillas.
yesterdays were nothing short of amazing
and i wish i had a picture of them…
but they went into our bellies much to quick to do that… oops… plus i didn’t think i’d blog about them, but hey
i’m bored. . . thus. blog.
let me preface this by saying that i didn’t use 1 lb of chicken… i used a single chicken breast… and i didn’t weigh it beforehand, but it was pretty large… and it was enough toppings for 4 super stuffed quesadillas with the soft taco tortilla shells that i had… i think from Mission
super. super stuffed… but soooooo good
and also — as per norm, i didn’t measure… kind of a visual measurement… throw in what you think you need
1 large chicken breast – cut into very small pieces
1 onion – diced
1 green pepper diced
2 tbsp minced garlic
1 tsp coconut oil
pace chunky garden salsa
1 tsp sugar
4 tortilla shells (or more)
shredded cheese (i used cheddar)
preheat your oven to 400°F
heat your coconut oil and throw in the peppers, onion, and garlic
season with the taco seasoning and let saute some more.
sprinkle your sugar over that after a few minutes and cook to desired doneness
throw in the chicken
i’m sure you could set aside your onion mixture at this point, however, i just added my chicken to it and it was an amazing mix …
while it’s cooking pour in some salsa… and let the chicken finish up…
spread your tortillas on a baking sheet **make sure to nonstick spray or cover with foil**
fill and then cover with cheese
fold in half and bake for 20 minutes
serve with salsa and sour cream and enjoy heaven in your mouth 🙂
i served this with some jasmine rice that i made with chicken broth instead of water and then after it was done i added some chopped tomatoes & cilantro
and topped with cheese… cuz i love cheese…
Mom asked what this was called… “Spaghetti Squash and stuff” was my response…
she said “spaghetti squash and stuff?” and I said , “yes”, she said, “well it’s really good…” and A said “it’s f’n delicious!!!” husband said “it’s just so good that I haven’t wanted to stop eating to tell you that”
1 medium/large spaghetti squash
1 medium onion
1 small red pepper
2 tbsp. minced garlic
2 tbsp. butter
2 tbsp. flour
1 1/4 c almond milk
5 oz gruyere cheese (shredded)
12 oz chicken – cut into small pieces
1 c frozen spinach/kale (thawed)
1 tbsp. olive oil
2 tbsp. balsamic vinegar
salt, pepper to taste
preheat oven to 375*F
cut your spaghetti squash in half and scoop out the seeds.
take a jelly roll pan and line with foil, coat with olive oil, brush both halves of spaghetti squash with olive oil – inside and out
pop into the oven for 35 minutes
there are SEVERAL ways to get the squash to it’s ready point, I just choose this one… it works for me, and it doesn’t leave my veggie mushy inside… nothing worse than mushy spaghetti squash. . . totally ruins the dish.
I needed to pull out my Cuisinart food processor to shred my cheese, cuz i’m much to lazy to stand there and hand grate it.
after I did that, I was cutting up my onion and looked over at my lonely Cuisinart and said huh… screw this and I threw in my onion & pepper to the empty bowl and used my regular blade to get it allllll nice and little… I thought it might have been TOOOOOO little, but it turned out to work very well!!
throw your butter in a pan and melt it — and after it is melted throw in your onion, pepper, and garlic.
sauté that up until desired done-ness.
take your kale (or spinach… I happened to have frozen kale – so I went with it) and toss that into your pan
cook a few minutes more, mainly until the kale/spinach is nice and steamed
throw in your flour… stir very well, let cook for another minute or so, lower heat and add your almond milk (or whatever milk you choose to use)
make sure to stir that very well also.
throw in your shredded cheese and stir it up while it’s melting… I will have to admit that the cheese took longer to melt than I thought it should have… (read: longer to melt than any other time…but I suppose that’s cuz I had so much stuff in there)
add in the spices you wish – salt, pepper, this, that, the other… I added some crushed basil leaves (because I didn’t have any fresh)
((actually, my version of setting aside – was : at this point my spaghetti squash was done, you SHOULD wait for it to cool a little before trying to get all the ‘noodles’ out, but I didn’t… I greased a 9 x 13 baking dish, and scooped the squash into there, and then poured my cheese sauce on top of it while I was waiting for my chicken to cook.
to cook the chicken, I cut it into bite size pieces and threw it in the pan with a tbsp. of olive oil and the 2 tbsp. of balsamic vinegar. cook until done, and then mix everything together.
at this point, because I could never go vegan and give up cheese – I sprinkled some parmesan/romano on the top of the dish.
and then I threw it in the oven for 25 minutes, and then broiled it for 3 minutes (b/c I was too impatient to wait for 5)
it was delicious.
served about 6 people, and honestly I don’t realllllly want to take the time to do the calorie and nutritional info, b/c why start doing that now? right?
I know we did!!